Inspection Report

Business Name
Hopdoddy Burger Bar

Business Address
2033 E Camelback RD Phoenix AZ 85016-4710

Permit Number
FD-45482

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
4/10/2024

Grade
B

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces.

Observed a food debris on a knife and can opener stored as clean by a prep table in the back. The person in charge removed the utensils for washing at the time of inspection. Discussed equipment food contact surfaces and utensils shall be clean to sight and touch.

Correct By: Corrected At Time Of Inspection

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.

Observed dairy and egg based ranch, chipotle, and truffle sauces in an ice bin with internal temperatures between 55-57F behind the front counter. The person in charge stated the sauces had been placed into the dispensers around 1100 am, more than 4 hours ago. The person in charge discarded the sauces at the time of inspection. Discussed TCS cold holding temperatures of 41F or below.

Correct By: Corrected At Time Of Inspection

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

Priority Foundation-7-102.11, Pf: Common Name-Working Containers

Observed unlabeled spray bottles with various colored solutions throughout the establishment, in food prep/storage areas, at the bar, by the dishwasher, and near single use utensils. The person in charge stated the bottles contained cleaning solutions and labeled the bottles accordingly at the time of inspection. Discussed working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

Core-7-209.11, C: Storage-Other Personal Care Items

Observed personal cellphones and charging cables stored on top of open prep coolers on the cook line. Observed a vapor smoke apparatus stored on a shelf above clean dishes by the mechanical dishwasher. The person in charge directed employees to remove personal items and store them in a designated employee area. Discussed storing personal items separate from areas of food prep/storage to protect from contamination.

Correct By: Corrected At Time Of Inspection

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

Core-6-201.14, C: Floor Carpeting, Restrictions and Installation

Observed carpeted mats by the urinal and toilet in the men's restroom. The person in charge removed the carpeted mats from the restroom at the time of inspection. Discussed carpeting as non-approved floor coverings for food preparation areas, walk-in refrigerators, warewashing areas, and toilet room areas.

Correct By: Corrected At Time Of Inspection

Comments/Details

This establishment received a(n) B Grade and had 1 Priority, 2 Priority Foundation violations on this inspection.

MCEHC Chapter8 Dog Patio Regulation 4 Section D
Observed no fly tight covered receptacle for animal waste in the patio. Discussed with the person in charge obtaining a waste container a required by Dog Patio Permit Regulations.

Note:
Discussed certified food protection manager requirements and the use of time as a control for sauces in ice bath as well as the melted butter by the bun roller. Discussed written procedures have to be prepared in advance of utilizing time as control and time marking documentation. Provided the person in charge with time as a control guidance.

No County legal action will result from this inspection.

Inspection report delivered via email.

Award: B,Signer: Madison Starkey

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
Priority Foundation Violation: Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
Core Violation: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.